Barley Risotto Recipe

Name: Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 large onions chopped; 1 clove garlic minced; 1 stalk celery finely minced; 1 1/2 cups pearl barley picked over, rinsed; ⅓ cup mushrooms dried; 4 cups chicken broth; 2 1/4 cups water; ⅔ cup blue cheese crumbled; 1 cup parmesan, parmigiano-reggiano cheese, grated grated; 2 tablespoons parsley leaves minced

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
1 large onions chopped
1 clove garlic minced
1 stalk celery finely minced
1 1/2 cups pearl barley picked over, rinsed
⅓ cup mushrooms dried
4 cups chicken broth
2 1/4 cups water
⅔ cup blue cheese crumbled
1 cup parmesan, parmigiano-reggiano cheese, grated grated
2 tablespoons parsley leaves minced

1
Heat the butter and oil in the cooker.
2
Saute the onion and garlic until the on ion is soft but not brown, about 3 minutes.
3
Stir in the celery and barley until the barley is coated with the fat.
4
Ad the mushrooms, stock, and water.
5
Lock the lid in place and over high heat bring to high pressure.
6
Adjust the heat teaspoon o maintain high pressure and cook for 18 minutes.
7
Reduce pressure with a quick release method.
8
Remove the lid, tilting it away from you to allow any excess steam to escape.
9
The risotto should be slightly soupy, but if there is more than about 13 cup o f unabsorbed liquid, drain off the excess at this point and return the barley teaspoon o the pot.
10
While cooking over a low flame, stir in the cheese and parsley.
11
Add salt to taste, and serve immediately.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 1 large onions chopped, 1 clove garlic minced, and more.

Yes, Barley Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto

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